Aleppo Pork Chops Potatoes Greens

The first time I cooked with Aleppo pepper, I accidentally used double what the recipe called for because I was distracted by a podcast. My guests kept asking what made the pork so incredible and that happy mistake taught me that this vibrant, fruity heat deserves to be the star of the show.

Last winter, when my sister was recovering from surgery and needed meals that felt nourishing but not boring, I made this for her family. She later told me that the combination of tender pork, crispy potatoes, and bright lemony greens was the first thing that truly made her feel like herself again.

Ingredients

• 4 bone-in pork chops: Bone-in stays juicier during roasting and the bone adds such depth of flavor to the entire dish
• 2 tbsp olive oil: Use your best extra virgin here since it carries all those spices into the meat
• 2 tsp smoked pimentón: This Spanish smoked paprika is non-negotiable for that authentic smoky backbone
• 1 tsp Aleppo pepper: Fruity and mild heat that builds beautifully, though red pepper flakes work in a pinch
• 3 garlic cloves, minced: Fresh garlic caramelizes as it roasts, creating these irresistible sticky bits
• 1 tsp dried oregano: Mediterranean classic that bridges all the flavors together
• 1 tsp kosher salt: Essential for drawing out the porks natural juices and helping that spice rub adhere
• 1/2 tsp freshly ground black pepper: Freshly cracked makes a noticeable difference here
• Zest of 1 lemon: The oils in the zest brighten everything without adding acidity
• 1 1/2 lbs baby potatoes, halved: Baby potatoes creamier texture pairs perfectly with the robust spices
• 2 tbsp olive oil: Helps those potatoes get irresistibly crispy edges in the oven
• 1 tsp kosher salt: Potatoes need generous seasoning to stand up to the bold pork
• 1/2 tsp black pepper: Keeps the potatoes seasoned throughout their long roast time
• 1 bunch lacinato kale: Lacinatos tender leaves hold up better than curly kale, though Swiss chard works beautifully too
• 1 tbsp olive oil: Just enough to help the greens wilt without becoming greasy
• 1 large shallot, thinly sliced: Shallots sweetness balances the bitter greens perfectly
• Juice of 1/2 lemon: The acid right at the end makes the whole dish sing

Instructions

Prepare the aromatic rub:

Whisk together the olive oil, smoked pimentón, Aleppo pepper, garlic, oregano, salt, pepper, and lemon zest in a small bowl until it forms a fragrant paste.

Massage the pork chops:

Rub the spice mixture all over the pork chops, working it into any crevices, then let them sit at room temperature for 15 minutes while the oven heats.

Get the potatoes started:

Toss the halved potatoes with olive oil, salt, and pepper directly on a large baking sheet, then spread them in an even layer.

Roast the potatoes first:

Slide the potatoes into a 425°F oven and let them roast for 20 minutes until theyre starting to turn golden underneath.

Add the pork to the party:

Pull the sheet from the oven, push the potatoes to one side, and arrange the marinated pork chops on the empty space.

Finish roasting everything together:

Return the tray to the oven for 12 to 15 minutes, flipping the chops halfway through, until they hit 145°F internally and the potatoes are perfectly crispy.

Sauté the greens while things roast:

Heat olive oil in a large skillet, cook the sliced shallot for 2 minutes until translucent, then add the chopped greens and sauté until wilted.

Brighten and serve:

Squeeze the lemon juice over the greens, season with salt and pepper, let the pork rest for 5 minutes, then plate everything together while still hot.

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One summer evening, I made this for dinner guests and my friend Sam, who claims to hate kale, went back for thirds of the greens. The way the lemon and shallot mellow out the bitterness completely changed her mind about leafy greens.

Making This Your Own

Sometimes I switch up the greens depending on what looks best at the farmers market. Baby spinach works beautifully and cooks in seconds, while collard greens need a few extra minutes but add this lovely Southern comfort to the dish.

Timing The Perfect Meal

I have learned to start the greens exactly when I flip the pork chops in the oven. By the time the chops reach 145°F and the potatoes are golden, the greens are perfectly wilted and everything hits the table hot at the same time.

Leftovers That Actually Work

The roasted pork and potatoes reheat beautifully, though I will say the greens are best fresh. When I make this for meal prep, I cook fresh greens each night and the whole meal still comes together in under 10 minutes.

• Slice leftover pork thin for grain bowls the next day
• The potatoes make an incredible breakfast hash with a fried egg
• That spice rub works just as well on chicken thighs if you want variety

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There is something so satisfying about a complete meal that roasts together while you casually sip wine and sauté greens on the side. This recipe reminds me that good food does not have to be complicated.

Recipe Questions & Answers

→ What can I substitute for Aleppo pepper?

If Aleppo pepper isn't available, you can use a combination of 1/2 teaspoon red pepper flakes and 1/2 teaspoon sweet paprika to achieve a similar mild heat and color profile.

→ Can I use boneless pork chops?

Yes, boneless pork loin chops can be used. Adjust cooking time slightly as they may cook faster than bone-in chops. Ensure they reach an internal temperature of 145°F (63°C).

→ What greens work well with this dish?

Lacinato kale or Swiss chard are excellent choices. You can also substitute with spinach or collard greens for similar earthy notes and texture.

→ How long should I marinate the pork?

For best flavor, marinate at room temperature for at least 15 minutes. If preparing ahead, you can refrigerate the chops for up to 2 hours.

→ Can I grill the pork instead of roasting?

Absolutely! Grilling the pork chops will add an extra smoky flavor that complements the pimentón and Aleppo pepper beautifully. Adjust cooking time as needed for desired doneness.

→ What type of potatoes should I use?

Baby potatoes are recommended as they roast well and become golden and crispy. If using larger potatoes, cut them into similar-sized chunks for even cooking.